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Pan fried foie gras from the Lot valley,
Duck Broth infused with Avèze
Roasted langoustines
Spring cabbage filled with the meat of the claws of crabs and Sichuan pepper, shellfish jus
Plate of seasonal vegetables with summer truffle
Flavoured Broth with Quercy Safran

Roasted turbot from our coasts
Young chard filled with capers, tomatoes and lemon, smoked cardamon juice
Fillet of pikeperch roasted with spices
Millefeuille of beeteroot chiogga, seasonal young roots, malbec mirror
John dory fillet poached with lemon butter
Broad beans, fondant potato filled with chorizo, bouillabaisse jus and rouille